Crunchy Cashew Thai Quinoa Salad {vegan, gluten-free}

Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It's even better the next day!

INGREDIENTS:

• ¾ cup uncooked quinoa
• 1/4 cup diced red onion
• 1 cup shredded carrots
• ½ cup chopped cilantro
• 2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (honey-roasted is good)
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang

For the dressing:

• 1 tablespoon honey (use agave or pure maple syrup if vegan)
• 1 tablespoon rice vinegar or red wine vinegar
• 1 teaspoon sesame oil
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon gluten-free soy sauce or coconut aminos
• 1 teaspoon olive oil or more sesame oil
• Water to thin, if necessary

INSTRUCTIONS:

1. To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
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You can find complete recipes click here!